This is a wonderful base recipe for stuffed mushrooms. It's creamy without being too creamy. I always read the reviews prior to making any recipe. I did take some of the comments into consideration when making it myself. I added about 1/3 C finely chopped vidalia (sweet) onion (omitting the green onion) along with some finely chopped fresh chives and fresh parsley from my herb garden. I also added 1 T Parmesan to the 1 T bread crumbs (I used whole wheat seasoned Italian). Also used baby bella/crimini mushrooms and finely chopped about 1/2 the stems and added them to the mixture.I used 1 pound of lump crab and omitted the shrimp. I also melted 1 stick butter with about 1 clove garlic finely minced and poured that into the baking pan before adding the stuffed mushrooms. Topped with a mixture of 1/2 C whole wheat Italian seasoned bread crumbs and added about 1/2 C Parmesan cheese to that. Baked them about 20 minutes then popped them under the broiler for a very short time til golden and lovely. As noted by others this recipes as it is, makes a lot more than 12 mushrooms, so be sure to have more on hand OR take the remaining filling and put it in a greased baking dish, then bake to heat through. Serve with your favorite crackers...YUM!!! I will add the adjusted/adapted recipe to my collection of favorite recipes. Enjoy!
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This is a wonderful base recipe for stuffed mushrooms. It's creamy without being too creamy. I...